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Turkey and Brie Stuffed Croissants with Lingonberries
Croissant dough plus leftover turkey plus lingonberries and brie equals a new holiday menu classic recipe from General Mills Foodservice's Chefs of the Mills, perfect for a small plate or brunch.
.jpeg?width=1280&auto=webp&quality=95&format=jpg&disable=upscale "turkey brie lingonberry croissant")
Photo courtesy of General Mills Foodservice
- Tara Fitzpatrick
Servings
12
12
Cuisine Type
- american
Day Part
- Snack
Menu Part
- Appetizer
- Sandwich
Main Ingredient
- Turkey
Croissant dough plus leftover turkey plus lingonberries and brie equals a new holiday menu classic recipe from General Mills Foodservice's Chefs of the Mills, perfect for a small plate or brunch.
Ingredients
12 freezer-to-oven croissants
12 pieces thinly sliced turkey
12 wedges brie cheese, sliced thin with rind
1 1/2 cups lingonberry spread
Steps
Thaw croissants covered either at room temperature for 1 hour or refrigerated overnight.
Unroll thawed croissant dough on lightly floured surface, stretch into approx. 6-inch diameter circle.
Place 1 slice of turkey on center of dough; spread 2 Tbsps. lingonberry jam on top then add 1 wedge brie cheese.
Bring 2 opposite sides of dough together to the center over filling, followed by remaining 2 sides to form a parcel; pinch edges together to seal.
Place seam-side down on bench and gently roll to ensure edges have sealed, then place on parchment-lined sheet pan. Bake at 400 degrees F for 16-18 minutes, rotating pans one half-turn after 6 minutes of baking.
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